This was my Saint Patricks Day soup. A recipe idea I found in the latest Gourmand magazine issue.
I kept to the original recipe in the beginning, but after tasting the soup while cooking, I decided to add a couple of tablespoons of Velveeta cheese to it. That gave some creaminess and the soup no longer tasted like a hot smoothie.
There are so many recipes for broccoli soups. Some of them here on this blog. But salad as a component of a soup is rare.
The cooking steps are easy. Just clean and cut all the veggies. Layering the flavour with the help of a good olive oil starts the process. Cook everything for 20 min and use a stick blender to make a Velouté de Broccoli et de Mâche.
Recipe for 4:
500 g broccoli, 200 g lambs lettuce, 2 medium potatoes
1 onion, 1 spring onion, 1 shallot, 2 garlic cloves
Veg stock or chicken stock
Salt, pepper, thyme
50 g Velveeta, 40 g cream cheese, toasted sunflower seeds, basil leaves
When the soup is creamy, add the Velveeta and serve. Add a tsp cream cheese to each bowl, some sunflowee seeds and basil.
